Vintage Salmon Casserole Recipe
This salmon casserole is packed with flavor and is a good way to get your omega-3's if you're not a big fan of fish served by itself.
Ingredients
Salmon Casserole
- 14.75 oz canned boneless/skinless pink salmon
- 2 cups herb stuffing croutons
- 1 small yellow onion diced
- 2 tablespoons fresh parsley chopped
- 3 large eggs beaten
- ¾ cup milk
Cream Sauce
- 1 cup milk
- 2 tablespoons cornstarch
- 1 ½ tablespoons butter
- 1 teaspoon vegetable bouillon
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon dried parsley flakes
- ½ cup chopped celery sautéed in 1 tablespoon butter
Instructions
- Preheat oven to 350 degrees.
- Make the cream sauce first by sautéing the celery in 1 tablespoon of butter until soft, about 10 minutes. In a pot, whisk the cornstarch into the milk, then add the remaining ingredients except the celery. Bring to a boil and simmer for one minute. Add sautéed celery.
- Grease a 3 quart casserole dish. In a bowl, combine all the the salmon casserole ingredients thoroughly, then mix in the celery cream sauce. Pour into greased casserole dish. Bake at 350 degrees for 45 minutes.
Notes
Modern twist: if you're looking for a shortcut, you can substitute a 10-½ oz. can of condensed cream of celery soup in place of the celery cream sauce. If you do that, reduce the milk in the salmon casserole from ¾ to ½ cup.
If you don't have 2 tablespoons of fresh parsley, you can substitute 1 tablespoon of dried parsley instead.
Nutrition
Calories: 504kcalCarbohydrates: 33gProtein: 36gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 248mgSodium: 1177mgPotassium: 689mgFiber: 4gSugar: 9gVitamin A: 1117IUVitamin C: 4mgCalcium: 484mgIron: 3mg
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